Pumpkin Roll By Jeanette Terry You’ll love this moist cake with its just-right seasoning and sweet, creamy filling. Ingredients Cake: 3 large eggs 1 cup Equal® Spoonful* 1 cup canned pumpkin 1 teaspoon lemon juice 1 cup self-rising flour 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg Filling: 4 ounces reduced-fat cream cheese, softened 1 1/2 to 2 cups light whipped topping, thawed, if frozen 2 tablespoons Equal® Spoonful** (or to taste) Directions For Cake: Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. Chill in refrigerator until completely cool. For Filling: Beat cream cheese, whipped topping and 2 tablespoons Equal® in mixing bowl on medium speed of mixer until smooth and spreadable. Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. * May substitute 24 packets Equal sweetener ** May substitute 3 packets Equal sweetener
Posted on: Thu, 04 Jul 2013 00:17:41 +0000
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